At the risk of creating the most boring Maggie's Market Guide to date, I thought I'd share my approach to fridge organization. In the last couple of months, in an effort to reduce food waste, I have taken on a new approach to sorting my food and it's working! Leftovers are getting eaten, produce is not languishing and it's been easier to look and see what's for dinner.
Read MoreSandy, an educator and cook with a group of volunteers we host from Access SFUSD, couldn't believe we considered composting our zucchini stems as we cleaned up our vegetable beds. Sauteed in olive oil and garlic, she says these stems make a perfect stir fry to go along with rice.
Read MoreTalk to most farmers or avid vegetable gardeners and they will tell you that often squash plants begin the season as a blessing - Tender! Versatile! Delicious! But then things change, and as the months go on the plants keep producing. Suddenly you’ve grilled squash, roasted it, made ratatouille, added a flash of basil or mint or a yogurt sauce to mix it up, and then you’re not sure you can eat it anymore. And while you may not be there just yet, it is only June after all!, soon you’re going to thank your lucky stars for squash pizza crust.
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Garden for the Environment is a fiscally sponsored project of Earth Island Institute.
